cranberry cake with butter sauce

Here’s a classic Cranberry Cake with Warm Butter Sauce It’s soft, slightly tart, and perfect for holidays or cozy desserts.

Cranberry Cake with Butter Sauce

Ingredients

Cranberry Cake

• 2 cups fresh or frozen cranberries (if frozen, do not thaw)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk
• ¼ cup melted butter or vegetable oil
• 1 teaspoon vanilla extract

Butter Sauce

• ½ cup (1 stick) butter
• ¾ cup heavy cream (or milk)
• ¾ cup brown sugar
• 1 teaspoon vanilla extract

Directions

Make the Cake

1. Preheat oven to 350°F (175°C).
   Grease a 9×13-inch baking dish.
2. Prepare cranberries
   Spread the cranberries evenly over the bottom of the baking dish.
3. Mix dry ingredients
   In a bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
4. Mix wet ingredients
   In another bowl, whisk:
   • Sugar
   • Eggs
   • Milk
   • Melted butter
   • Vanilla
5. Combine
   Gradually stir the dry ingredients into the wet ingredients until smooth.
6. Assemble
   Pour the batter evenly over the cranberries.
7. Bake
   Bake for 40–45 minutes, until lightly golden and a toothpick comes out clean.

Make the Butter Sauce

1. In a saucepan over medium heat, melt the butter.
2. Stir in brown sugar and cream.
3. Bring to a gentle simmer, stirring constantly.
4. Cook for 3–5 minutes, until slightly thickened.
5. Remove from heat and stir in vanilla.

Serve

• Cut cake into squares.
• Spoon warm butter sauce generously over each serving.
• Best served warm, but also delicious at room temperature.

Tips

• Dust the cake with powdered sugar for extra presentation.
• Add orange zest to the batter for a citrus twist.
• Serve with vanilla ice cream or whipped cream.